Gazpacho - A Chilled Tomato Soup

ingredients

One 28-ounce can whole tomatoes or 3 1/2 cups chunked fresh tomatoes with the cores removed. (It is not necessary to peel the tomatoes.)

1/4 cup white vinegar

3 cloves garlic, peeled

5 tablespoons olive oil

1 slice stale rustic or French bread

1 green bell pepper, cored and seeded

1 large cucumber or approximately 1 1/2 cups peeled and cut into chunks

1 small cucumber, diced for garnish

directions

Place the tomatoes, vinegar, garlic, olive oil, bread, green bell pepper and the peeled cucumber chunks into a blender and blend until pureed. Pour through a sieve and press with a spoon or mallet to extract the juices. Discard the seeds and skins.